Directions

1

Preheat oven to 375 degrees.

2

Heat butter on the stove in a deep skillet or saucepan on medium heat. Add diced onion and cook until brown and softened, about 5-10 minutes.

3

Whisk in the flour and cook until golden, about 1 minute. Then gradually whisk in the broth until smooth. Add the chopped broccoli and bay leaves. Season with nutmeg, cayenne, and a large pinch of salt and pepper.

4

Bring the mixture to a simmer over high heat, then reduce the heat to medium and cook, uncovered, until the broccoli is tender, about 10 minutes.

5

Remove the bay leaves and discard. Stir in the milk, cream, and shredded cheese until melted and creamy. Add the Italian seasoning and cook another 10 minutes, or until the mixture has thickened. Remove from the heat and transfer the mix to a medium-size casserole dish.

6

Place 6 biscuits on top of the broccoli cheese mixture. You may have two biscuits left in the package, so either make those separately or use a larger casserole dish and use all 8. Bake for about 20 minutes until biscuits are flaky and slightly browned.

Love broccoli cheddar soup?

If so, you’re gonna love this comforting Broccoli Cheddar Cobbler! Seriously, this meal will warm your soul on a chilly day, and the entire family will love it! It’s pretty simple to make, too, and the ingredients are easy to find.

First Step: Make the filling.

The basic process for this meal is to make a creamy broccoli filling on the stove first that features chopped onion, fresh broccoli, milk, and sharp cheddar cheese. It’s seasoned with nutmeg, a pinch of cayenne, and Italian Seasoning for some deep flavor.

It’s worth noting that this was a delicious and filling meatless meal that I served with a nice side salad. However, you could always add some shredded chicken for protein, if desired.

Use refrigerated biscuits as a shortcut

Pour the filling into a medium-sized baking dish and add six biscuits to the top. Bake in the oven until they are lightly brown, and you’ll have a warm and delicious meal to enjoy any day of the week!

Broccoli Cheddar Cobbler

Dig into this creamy and cheesy cobbler that's both easy to make and DELICIOUS.

Ingredients

4 tablespoons butter

1/2 a yellow onion, chopped

1/3 cup all purpose flour

3 cups chicken broth or vegetable broth

4 cups broccoli florets, roughly chopped

2 bay leaves

1/4 teaspoon nutmeg

pinch of cayenne pepper, more or less to taste

salt & pepper, to taste

1 and 1/2 cups milk

1/2 cup heavy cream

2 cups shredded sharp cheddar cheese

1 teaspoon Italian Seasoning

store-bought refrigerated flaky biscuits (like Pillsbury)

Directions

1

Preheat oven to 375 degrees.

2

Heat butter on the stove in a deep skillet or saucepan on medium heat. Add diced onion and cook until brown and softened, about 5-10 minutes.

3

Whisk in the flour and cook until golden, about 1 minute. Then gradually whisk in the broth until smooth. Add the chopped broccoli and bay leaves. Season with nutmeg, cayenne, and a large pinch of salt and pepper.

4

Bring the mixture to a simmer over high heat, then reduce the heat to medium and cook, uncovered, until the broccoli is tender, about 10 minutes.

5

Remove the bay leaves and discard. Stir in the milk, cream, and shredded cheese until melted and creamy. Add the Italian seasoning and cook another 10 minutes, or until the mixture has thickened. Remove from the heat and transfer the mix to a medium-size casserole dish.

6

Place 6 biscuits on top of the broccoli cheese mixture. You may have two biscuits left in the package, so either make those separately or use a larger casserole dish and use all 8. Bake for about 20 minutes until biscuits are flaky and slightly browned.

7

Let cool slightly, and serve warm.

Additional Notes

Oh my goodness… YUM!

I could eat this whole pan! HA! We all loved this Broccoli Cheddar Cobbler, especially with the flaky biscuits on top. That takes it to the next level, and the creamy cheesiness of the broccoli filling is fantastic. The leftovers were just as great the next day! I look forward to making this again soon.

One more note: My broccoli cheddar filling turned out thicker than soup, but slightly thinner than I thought it would. To fix that, next time I may add a slurry of 2 tablespoons cornstarch to a little water and whisk that into the filling ingredients on the stove before pouring the mixture into the baking pan.

Written by Lina for Hip2Save. Lina is a proud mom of 2 kids who loves photography, all holidays, cooking, thrift store makeovers, bargain shopping, and DIY makeovers. Her goal is to create a beautiful life and stylish home on a dime! To see all of Lina’s DIY/Crafts created just for Hip2Save, click here.

Such a good idea! If I add ham to this I can make it a main course meal for my family. I know the first words out of my husband would have been – this is great, but it has no meat in it. So this is perfect. I am going to make this tomorrow, Sunday!

This looks really good! Adding to my menu for Thursday. Hubby isn’t a fan of biscuits (unless I make them from scratch every now and then), so I will swap it with a sheet of puff pastry cut into squares to top it.

So funny. I got the pyrex in the picture Saturday at the good will outlet. Not sure what I paid as it is priced per pound and glass is lower than the 1.39 a pound for other items. The more pounds you buy it goes down to 99 cents. One person walked in and the only thing they got was a laundry basket and they told them to go on without paying.

1st, my store didn’t have any fresh broccoli. So I subbed out for a big bag of florets in the frozen section (Pictsweet Farms is the brand I used). All I did was pour the bag in a pot of boiling, salted water for 2 minutes, just enough to defrost it, but not overcook since it was going in the oven. I drained the water, and chopped into smaller pieces. I then put the broccoli aside, not adding it Step 3. I sauteed the onion, then did the flour step, followed by adding the broth, bay leaf, nutmeg & cayenne and simmering 10 minutes. Did Step 5. Once the mixture thickened, I added the broccoli back in the pot and stirred it around, then poured in my baking dish.

2nd, I cut back slightly on the liquid. I used 2 1/2 C of Chicken Broth and 1 Cup Milk and 1/2 C Heavy Cream. This gave me a thicker, creamier base.

3rd, I used Puff Pastry, which I cut into 6 squares. As soon as it hit the liquid, it sunk down, so the bottom parts were doughy. I also forgot to brush the top with egg, so it didn’t get that crispy, golden brown puff.
Nonetheless, it was a GREAT recipe. I paired it with grilled chicken tenders and had just enough leftover to give it to hubby for work the next day.

I think next time, I’ll bake the puff pastry by itself, then top the cobbler as soon as it comes out of the oven.

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